Strawberry Filled Cupcakes
Heavenly vanilla buttermilk cupcakes are filled with vibrant roasted strawberries and topped with a crown of fluffy strawberry frosting.
cupcakes
Ingredients
Strawberry Filling
- 1 lb strawberries (hulled)
- 3 oz granulated sugar (⅓ cup)
Cupcake Batter
- 6 oz cake flour (1 ¼ cups, see note)
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- ¼ teaspoon baking soda
- 8 oz granulated sugar (1 cups)
- 4 oz vegetable oil (½ cup)
- 2 large eggs
- 4 oz buttermilk (½ cup)
- 1 teaspoon vanilla extract
Frosting
- 4 oz granulated sugar (½ cup)
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ⅛ teaspoon table salt
- 8 oz unsalted butter (room temperature)
- 4 oz strawberry puree
- 1 teaspoon lemon juice
Assembly
- 6 oz roasted strawberries
- 6 strawberries
Instructions
Make the Strawberry Filling
- Preheat the oven to 375 °F °F. Cut 1 lb strawberries in halves (or quarters if they're very large). In a bowl, toss the berries with 3 oz granulated sugar.
- Transfer the berries onto a parchment lined sheet pan. (Keep the bowl to receive the roasted berries.) Bake for 20 minutes until the berries are fragrant and the juices are bubbling.
- Transfer the berries back to the bowl and allow them to cool completely. Reserve 3/4 cup of berries (6 oz) for filling the cupcakes. Puree the remaining berries in a small food processor or smash them with a fork. The berries can be prepared up to a day ahead.
Bake The Cupcakes
- Reduce the oven temp to 350 °F. Line a 12-cup muffin pan with cupcake liners.
- Sift 6 oz cake flour, ½ teaspoon baking powder, ¼ teaspoon table salt, and ¼ teaspoon baking soda into a small bowl and set aside.
- Combine 8 oz granulated sugar, 4 oz vegetable oil, 2 large eggs, 4 oz buttermilk and 1 teaspoon vanilla extract in a mixer bowl. Mix on medium speed to combine the ingredients. Continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the dry ingredients.
- Use a scoop to divide the batter evenly between the cups. Bake until the top springs back when lightly pressed, 12-15 minutes. Cool completely before filling.
Make The Frosting
- In a large mixing bowl, combine 4 oz granulated sugar, 3 large egg whites, ¼ teaspoon cream of tartar and ⅛ teaspoon table salt. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the mixture until the temperature reaches between 160 °F °F.
- Remove the bowl from the heat and whip the whites on high speed until stiff peaks form and the whites are cooled to about 80 °F °F.
- When the whites have cooled, with the mixer running on medium, add 8 oz unsalted butter. Increase the speed to medium high and whip until the buttercream comes together and it light and fluffy.
- Reduce the mixer to low speed. Add 4 oz strawberry puree and 1 teaspoon lemon juice. Beat on medium high until light and fluffy, about 3-4 minutes.
Assembly
- Use a small serrated knife and/or a melon scooper to carve a 1" wide by 1” deep cavity in the middle of each cupcake. Divide 6 oz roasted strawberries amongst the cupcakes.
- Pipe or spread a generous dollop of frosting onto each cupcake. Slice 6 strawberries in half. Top each cupcake with a strawberry half.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!